DIRECTIONS﻿

Pour the pineapple juice into a saucepan over a medium heat and let it reduce by half. Turn the heat down and add the shallots, kecap manis, chilli, fish sauce, garlic, lime leaves and lime zest. Let it reduce a little more. Turn the heat off and add the lime juice. Strain and set aside.

Cook the pasta in a boiling pot of salted water for 12 minutes. After you've strained the spaghetti drizzle some oil and spoon the sauce over the top. Flake in the salmon and serve.